Miso is a traditional Japanese ingredient made from soy beans, salt and usually a fermented grain such as white rice, brown rice or barley. It was first seen as a luxury food, eaten solely by Buddhist monks and nobles, but by the sixteenth century it had become a common food item. Furthermore, by the seventeenth century miso had begun to be produced on an industrial scale.
Rewind the clock two weeks and I'd never before heard of finger limes. I didn't even know there was anything other than the regular, circular, green citrus fruit. Five minutes later and a skim through the top Google searches, and I had been enlightened. Admittedly, I had been expecting something the size of a cucumber, but my curiosity was extended further as I examined these small, green fruits that probably matched the length of my finger between knuckle and nail (I suppose the clue was in the name!).